In a 3-quart saucepan, melt margarine; add onion, celery and carrots and sauté for about 4 minutes. Add peas and toss in pan. Sprinkle flour over vegetables and stir around to coat. Cook for another 4-6 minutes.

Gradually whisk in the broth and creamer, stirring until the sauce is smooth and thick, about 4-6 minutes. Add turkey, thyme, sage salt and pepper and taste sauce for seasoning. Transfer the filling to a 10-inch round oven-proof baking dish. Preheat oven to 400 degrees and make crust.
Pour the crust mixture over the turkey pie and bake for 30 minutes, until the crust is golden.